chicken and feta quiche

Quiche is such a perfect meal. It's carbs, dairy, protein and veggies all in one! If you ignore all the butter in the crust and the cream in the filling, it's like, healthy or something.

I had a bunch of ingredients to use up in the fridge, and thought this would be a great way to use them all up in one go. I even got a little over-zealous with the mixing of the toppings, which meant I had a salad to munch on while the quiche baked. That's how you know you've selected good fillings!

I used a basic pie crust (with whole wheat flour) for the crust here, so it was a little more crumbly than other quiches I've had. I happen to love that, and if you don't then we probably can't be friends. The best part of this dish is you really can use any combination of ingredients (classics include spinach, cheese and bacon), which means you can probably whip one up without even having to hit up the store.

Quiche (serves 6-8)

Preheat oven to 350*.

For the Crust

2 cups flour (I used whole wheat but white works too)

2 sticks butter, softened but still cool

Knead the flour and butter together with your hands until they form a dough. Roll it into a large enough circle to fit a 9" pie plate, or just place the dough in the plate and press it into form with your hands (that's what I did). I love a lot of crust so I had a pretty thick base (see above). If you want it a little thinner, you don't have to use all the dough.

For the filling

6 eggs

1/4 cup whole milk or heavy cream

1/2 cup cooked chicken, cubed

1/2 cup fresh arugula

1/2 cup kale, stripped from stems and broken into small pieces

1/4 cup shredded mozzarella

1/4 cup crumbled feta

1/4 cup red onion, minced

1/4 cup cherry tomatoes, diced

salt and pepper

**The only constants will be the eggs and milk. All the other fillings are up to you, but this is what I used!

In one bowl, whisk together eggs and milk. Season with salt and pepper. In a second bowl, toss together everything else except for the shredded mozzarella until well combined. Fill the pie shell with your filling mix. If it's a little higher than the dish, that's ok - it'll cook down. Pour the egg into the dish, making sure it's evenly distributed. Sprinkle with shredded mozzarella. Bake for 35-40 minutes, until the egg is set (if you move the dish side to side, the egg won't slosh around). Let the quiche sit for at least 15-20 minutes to really set up. Serve warm or room temp.

**I found the crust to be much more stiff after refrigerating overnight. If you like a harder crust, I'd suggest making this the day before you want to serve it, and then letting it come to room temp on the counter about 30 minutes to an hour before serving.

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